Here are some of the most important key ingredients that I use in my low carb recipes. It would probably be wise to add them to your upcoming grocery list if you're planning on cooking/baking low carb meals and desserts in the future. Have fun with it!
These are grain sweetened chocolate chips, which are a great substitute for sugary/high carb chocolate chips. They do have a few carbs, but I don't even pay attention to that because I only use them every once in a while.
This is almond meal/flour, which is slivered almonds blended into a powdery substance. It's a great substitute for all-purpose flour, but it has more fat and calories than coconut flour.
This is coconut flour, which is coconut meat (without the coconut milk) blended into a a powder. It provides more protein and ten times more fiber than whole wheat flour. It can work as a all-purpose baking flour substitute as well, but it absorbs liquid easily. Therefore, the more coconut flour you use, the more liquid and eggs you need to add.
Erythritol is a sugar alcohol, which is a low carb sugar substitute that is usually derived from a natural occurance in plants. It's consistency is very similar to powdered sugar. It contains 50 to 70 percent the sweetness of your everyday table sugar, sucrose. Also, erythritol has less than 0.2 calories per teaspoon.
Stevia is an herb sweetener and sugar substitute that contains zero calories, low carbohydrates, and a low GI count. It also has 300 times the sweetness of sugar, which is why it can't be measured cup for cup. Most stevia brands tend to have a bitter and strong aftertaste, but NuNaturals is by far the least bitter out of all the brands combined!
Xylitol is another sugar alcohol that is widely used in sugar free gum and toothpaste. It fights the bacteria that causes tooth decay, which is why it's used so often. It's another great low carb, low GI sugar substitute that's farely low calorie and has a similar consistency to granulated sugar.
I hope that this information I've given you will be helpful in your future! If you have any questions whatsoever, feel free to ask them in the comment boxes and I will answer them to the best of my knowlege.
What a tidy little guide to sugar-free sweeteners. :) Do you still bake low carb? It's wonderful you're baking with these ingredients as a high school student. Was definitely not watching I ate back then!
ReplyDeleteIs there a way to contact you by email, Emma?
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DeleteThank you for the lovevly comment, Lauren! And yes, I do still bake low carb and live a mainly low carb lifestyle :) . I don't believe it's wise to cut carbs completely out of your diet, because the the right kinds of carbs have nutrients your body MUST have. But I limit them and try to mix them up with my low carb meals. You can contact me by email for this blog at deliciouslydelicatedelights@yahoo.com. And again, thank you for commenting! If you have any questions, feel free to email your question or write it in the comment box :) .
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